Floyd on Food

From the kitchen of WAC Executive Chef Eric Floyd

Grilled Mushroom Tacos with Salsa Verde

What does WAC Executive Chef Eric Floyd do when he finds a little extra time on his hands? Cook, of course! We asked Eric to share some of his favorite recipes with us. Read more from him in our archives.

“The juicy and flavorful mushrooms make these tacos a wonderful treat,” Eric says. Get cooking and share your version with us on Instagram using @thewacseattle, #homewiththewac, and @chefericfloyd.

To make tacos, soak mushrooms in marinade for a few minutes. Grill mushrooms 3–5 minutes. Cool until easy to handle and then slice in half.

To make salsa, purée all ingredients in food processor for one minute or until smooth. Pour salsa over mushrooms and let stand 5–10 minutes. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with radish, scallions, and cotija cheese. Drizzle with satsuma orange juice. Enjoy!